Effect of gel and crystal structures of retrograded starch on textural properties of gelatinized starch

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K15772
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Prefectural University of Hiroshima
• Principal Investigator: Ishibashi Chinami 県立広島大学, 地域創生学部, 助教 (80823418)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 澱粉 / 老化 / ゲル / 結晶 / 物性 / 構造 / アミロース / アミロペクチン

Outline of Final Research Achievements

We have investigated the relationship between the formation of physical structure and changes in texture during retrogradation of starch. Gels containing 15% or 30 % starch retrograded during storage at 4℃. Textural evaluation showed that 30% starch gel became harder and brittler, while 15% starch gel was almost the same during storage. It was suggested that 15% starch gel could not construct the physical structure because of the small amount of retrograded starch. These results revealed that the effects of retrogradation on textural properties of gelatinized starch were different depending on the concentrations of starch.

Free Research Field

食品加工学，調理科学

Academic Significance and Societal Importance of the Research Achievements

澱粉の老化は，糊化した澱粉の保存により硬さ，脆さといった物性が変化する現象である。このことから，老化によって生じる物性変化を把握し，老化を制御することが重要である。本研究は，保存により澱粉30%は脆くて硬い物性へと変化する一方，澱粉15%では物性の顕著な変化は認められず，物性変化の程度は澱粉濃度によって大きく異なることを見出した。本研究は，澱粉加工品における保存による経時的な物性変化の要因解明あるいは物性制御のための基礎的知見として役立つことが期待される。